This cornbread recipe is large enough for a crowd. First flour, cornmeal, sugar, baking powder and salt are mixed together in a bowl. Then in another bowl melted butter, vegetable oil, milk and eggs are mixed together. The wet ingredients are added to the dry ingredients, then the batter is poured into a baking dish. After baking until golden, the bread is cooled slightly before cutting and serving.
Course
Bread
Prep Time10minutes
Cook Time45minutes
Cooling Time15minutes
Servings16people
Ingredients
2cupsflour
1cupcornmeal
1cupsugar
1 ½tbspbaking powder
1tspsalt
½cup(8 tbsp) butter, melted
½cupvegetable oil
1 ¼cupsmilk
3large eggs
Honey and butter for serving
Instructions
Preheat oven to 350 F and grease a 9x13 baking pan.
In a large bowl whisk together flour, cornmeal, sugar, baking powder and salt.
In a medium bowl mix together butter, oil, milk and eggs.
Add wet ingredients to the dry ingredients and mix until combined.
Transfer batter to the prepared pan. Bake for 35 to 45 minutes until golden and a toothpick inserted in the middle comes out clean or with only a few crumbs (no wet batter).
Allow to cool for 15 to 20 minutes in the pan before cutting into squares and serving. Serve with butter and honey if desired. Store in airtight container at room temperature up to 3 days or in the fridge for 1 week.